Spinach Artichoke Focaccia
Spinach Artichoke Focaccia
Ingredients
For the Focaccia Base
- 1 batch focaccia dough, prepared, for a 9x13 inch pan
- 2 tablespoons olive oil, for drizzling
For the Spinach Artichoke Topping
- 10 ounces frozen chopped spinach, thawed and squeezed very dry
- 14 ounces canned artichoke hearts, drained and roughly chopped
- 8 ounces cream cheese, softened
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 garlic, cloves, minced
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Creamy Cheese Dollops
- 1/2 cup whole milk ricotta cheese
Instructions
- 1
Preheat your oven to 400°F. Line a 9x13 inch baking pan with parchment paper, allowing some overhang on the sides for easy removal. Lightly grease the parchment paper with olive oil.
⏱️ 5 min•🌡️ 400
- 2
Carefully transfer the prepared focaccia dough into the lined baking pan. Gently stretch the dough to fill the pan evenly. Drizzle the surface of the dough with 2 tablespoons of olive oil, spreading it gently with your fingertips.
⏱️ 3 min
- 3
In a large mixing bowl, combine the thawed and squeezed dry spinach, chopped artichoke hearts, softened cream cheese, shredded mozzarella cheese, grated Parmesan cheese, minced garlic, red pepper flakes (if using), salt, and black pepper. Mix thoroughly until all ingredients are well combined.
⏱️ 7 min
- 4
Evenly spread the spinach artichoke mixture over the focaccia dough, leaving a small border around the edges. Use your fingers to create deep dimples all over the dough, pushing the topping mixture down into the bread. This helps the flavors meld and creates a beautiful texture.
⏱️ 5 min
- 5
Place small dollops of ricotta cheese randomly over the spinach artichoke topping. These will melt into creamy pockets during baking.
⏱️ 2 min
- 6
Bake the focaccia in the preheated oven for 25 to 30 minutes, or until the crust is golden brown and the cheese topping is bubbly, melted, and slightly caramelized. The focaccia should sound hollow when tapped on the bottom.
⏱️ 28 min•🌡️ 400
- 7
Once baked, carefully remove the focaccia from the pan using the parchment paper overhang and transfer it to a wire cooling rack. Let it cool for at least 10 minutes before slicing into squares or rectangles and serving warm.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Spinach Artichoke Focaccia
Ingredients
For the Focaccia Base
- 1 batch focaccia dough, prepared, for a 9x13 inch pan
- 2 tablespoons olive oil, for drizzling
For the Spinach Artichoke Topping
- 10 ounces frozen chopped spinach, thawed and squeezed very dry
- 14 ounces canned artichoke hearts, drained and roughly chopped
- 8 ounces cream cheese, softened
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 garlic, cloves, minced
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Creamy Cheese Dollops
- 1/2 cup whole milk ricotta cheese
Instructions
- 1
Preheat your oven to 400°F. Line a 9x13 inch baking pan with parchment paper, allowing some overhang on the sides for easy removal. Lightly grease the parchment paper with olive oil.
⏱️ 5 min•🌡️ 400 - 2
Carefully transfer the prepared focaccia dough into the lined baking pan. Gently stretch the dough to fill the pan evenly. Drizzle the surface of the dough with 2 tablespoons of olive oil, spreading it gently with your fingertips.
⏱️ 3 min - 3
In a large mixing bowl, combine the thawed and squeezed dry spinach, chopped artichoke hearts, softened cream cheese, shredded mozzarella cheese, grated Parmesan cheese, minced garlic, red pepper flakes (if using), salt, and black pepper. Mix thoroughly until all ingredients are well combined.
⏱️ 7 min - 4
Evenly spread the spinach artichoke mixture over the focaccia dough, leaving a small border around the edges. Use your fingers to create deep dimples all over the dough, pushing the topping mixture down into the bread. This helps the flavors meld and creates a beautiful texture.
⏱️ 5 min - 5
Place small dollops of ricotta cheese randomly over the spinach artichoke topping. These will melt into creamy pockets during baking.
⏱️ 2 min - 6
Bake the focaccia in the preheated oven for 25 to 30 minutes, or until the crust is golden brown and the cheese topping is bubbly, melted, and slightly caramelized. The focaccia should sound hollow when tapped on the bottom.
⏱️ 28 min•🌡️ 400 - 7
Once baked, carefully remove the focaccia from the pan using the parchment paper overhang and transfer it to a wire cooling rack. Let it cool for at least 10 minutes before slicing into squares or rectangles and serving warm.
⏱️ 10 min